Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer.

In a medium-sized saucepan, combine the rinsed quinoa with 2 cups of water, bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

Dice 1 red bell pepper and 1 cucumber into bite-sized pieces, shred 1 cup of carrots, and slice 2 green onions. Chop a handful of fresh cilantro.

In a small mixing bowl, whisk together 3 tablespoons of soy sauce, the juice of 1 lime, 1 tablespoon of honey, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger, and 1 clove of minced garlic.

In a large mixing bowl, combine the cooled quinoa, chopped vegetables, 1/2 cup of chopped peanuts, and 2 tablespoons of sesame seeds.

Pour the prepared dressing over the quinoa and vegetable mixture, and toss gently until well combined. For the best flavor, chill for at least 30 minutes.

Serve the chilled salad, either cold or at room temperature.